Ingredients
Scale
- 4 cups diced potatoes (such as Yukon Gold or Russet)
- 2 cups broccoli florets, chopped
- 1 medium onion, chopped
- 4 cups vegetable or chicken broth
- 1 cup milk (or cream for extra richness)
- 1 cup shredded cheddar cheese
- 2 tablespoons butter
- Salt and pepper to taste
- Optional: Garlic powder, onion powder, or other seasonings
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the diced potatoes and broccoli florets. Cook for another 5 minutes, stirring occasionally.
- Pour in the vegetable or chicken broth, ensuring the vegetables are covered. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Remove the pot from the heat. Stir in the milk (or cream) and shredded cheddar cheese until melted and the soup is creamy. Season with salt and pepper to taste and add optional seasonings if desired.
- For a smoother consistency, use an immersion blender to partially blend the soup. Alternatively, transfer in batches to a regular blender. Serve hot and enjoy your homemade cheddar broccoli potato soup!
Notes
- Add Protein: Include cooked bacon, ham, or shredded chicken for extra protein.
- Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
- Creamier Texture: Use heavy cream instead of milk for a richer soup.
- Use Different Cheeses: Experiment with Gruyere, Monterey Jack, or pepper jack.
- Vegetarian Option: Ensure your broth is vegetable-based.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian